Buttermilk Cornbread with Green Chilies and Cheese by Salad Foodie

It’s hard to stop at just one serving of this, so if you have a hungry crowd coming, double the recipe! I love to bake cornbread in a cast iron skillet to get that crispy crust, but a 9" square baking pan will make good cornbread too.

My Skinny Recipe for Starbucks Pumpkin Spice Latte by Skinny Kitchen with Nancy Fox

Starbucks Pumpkin Spice Latte is a staple for coffee lovers each autumn. It’s smooth, sweet-yet-spicy flavor is the perfect treat for a crisp fall day. I figured out a skinny home recipe that taste pretty darn good! No fancy equipment needed either. If you got a blender or wire whisk you can whip up this dreamy, hot drink. The…

Focaccia with Olives and Rosemary (Bread Machine or Conventional Method) by Salad Foodie

Hot, fresh and homemade Focaccia with olives and herbs - what could be better? A hearty and versatile bread to serve with salads, a side to Italian meals, a base for pizza or used as a sandwich bread. If a bread machine is handy, use it to mix, knead…

Vinaigrette Coleslaw II by Salad Foodie

Light, sweet and tart, this salad is a refreshing change from creamy coleslaws. This is a variation of Vinaigrette Coleslaw I - link below (see "Useful Links".) This salad is easily made diabetic-friendly by using a sweetening substitute such as Splenda, and reducing amount of oil.

World's Best Shortbread Cookies by B Innes

This recipe has been in our family for many years and is a tradition at Christmas

Chewy Chocolate Chip Oatmeal Bar Cookies by Salad Foodie

Quick to make, these bar cookies are a sister version of drop cookies (the dough can actually be made into those if you prefer.) Oatmeal and nuts provide a light crunchiness to the moist and munchy texture. In brief - a delightful cookie your company will love!

Psari Plaki by Kyra Martin

I copied this from The Essential Mediterranean Cookbook. I only changed it slightly.

Pumpkin Oatmeal Cookies by Salad Foodie

Chewy, nutty, spicy and soft - cookies to serve holiday company or take to share at work or meetings. Change ingredients out to your liking - use raisins or Craisins; walnuts or pecans; all-purpose or white whole wheat flour; and brown sugar blend or other combination of baking sweetener in place of, or part of the sugar. Have it…

Weir Dough for Pizza by Joanne Weir

Cayenne Toasts* by A.L. Wiebe

These are a savory crostini, that go well with so many things. They can be served with soup, salads, or my personal favorite, the Sun-Dried Tomato Spread found here in my recipe collection. They are a perfect way to use up leftover French bread or baguettes, and are highly addictive! *Adapted from Terry Thompson's "Cajun-Creole…

Sauerkraut Salad by A.L. Wiebe

Honestly, when a friend told me he had found this recipe in an old cookbook, I was a bit skeptical. He was bound and determined to make it, in spite of my turned-up nose, so I put my best manners forward and tasted it. It was delicious, and helped greatly to wash down the crow I was forced to eat!

Lemonade Syrup Base by Salad Foodie

When there's several lemons to either use up or lose out, make Lemonade Syrup Base. This recipe is from Sunkist and I have made it for years and years. It's special because you make the syrup base and refrigerate. Then whenever the dog days of summer get too much for you, make yourself a glass of lemonade without having to make a…

Granola Bars by Ryan Boudreaux

This is a great snack recipe and can be made into bars or loose for snacking. The original recipe from the Weight Watchers cookbook Simple and Classic Home Cooking and found on page 28 in the snacks section entitled as “Maple and Peanut Butter Granola”, served loose, however, we have added the pecans, chocolate, and coconut for our…

XINJIANG LAMB MINI PITA POCKETS by Linda Tay Esposito

On the Silk Road path, the Uyghur cuisine in north western China uses a lot of spices and features goat and lamb dominantly. It's not what one would typically think of as Chinese foods. The Uyghurs also serve most of their dishes with a chewy flatbread that reminds me of bagel just holeless. This Xinjiang Lamb Mini Pita Pockets…

Passionfruit Curd by Matthew Crabbe

This is a butter cream curd with a passionfruit flavor. It goes with well with toasted brioche, may be served with fruit or as accompaniment for cakes.